Savory cheese puffs native to Burgundy, gougeres are traditionally made with that region's mild, nutty Comte cheese. F&W's Test Kitchen Supervisor Marcia Kiesel prepares her ethereal, crispy rounds with Roquefort, a robust blue cheese from southwestern France. The cheese mellows out when baked in pastry, providing a deliciously pungent and mildly salty bite. Serve with a dry rose, (see our 7 Rules for Perfect Pairing).
Slideshow:More French Hors d'Oeuvres